Vegan Coconut Flour Clafouti (Oil-Free, GF)

Vegan coconut flour clafouti is a new twist on a classic French fruit dessert. Make it with cherries (traditional), or almost any fruit you prefer! It is quick and easy to make, as well as gluten-free and oil-free.

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Have you tired clafouti? It is the perfect custard-y, cake-y, super simple summer fruit dessert of your dreams.

What is Clafouti?

Clafouti is a French dessert made of cherries, covered in a rich custard batter, that is then baked in a tart dish until puffed and golden. The result is part cake, custard and tart, all in one. Other fruits can be used in place of cherries, making this one of the easiest recipes for showcasing fruits of all kinds.

The classic version is rich with eggs, butter and milk, so I have come up with an equally simple vegan version that also happens to be oil-free and gluten-free, too.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Quick and simple to make
• Versatile (vary the fruits and flavorings in countless ways)

Ingredients for Vegan Coconut Flour Clafouti

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• pitted cherries (fresh, or frozen, thawed)
• silken tofu (update: you can use my Mind-Blowing Red Lentil Tofu or my Easy DIY Bean Tofu in place of soy tofu!)
• nondairy milk (e.g., almond milk, soy milk, coconut milk)
• maple syrup
• almond extract
• salt
• coconut flour
• all-purpose gluten-free flour blend
• tapioca flour
• Optional: confectioners’ sugar

How to Make Vegan Coconut Flour Clafouti

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C).
• Spray a deep 9-inch (22.5 cm) round ceramic or glass pie or tart pan with nonstick coking spray (an equivalent capacity square or rectangular pan can also be used).
• Spread the cherries into the prepared pan.
• In a blender or food processor, blend the tofu, milk, maple syrup, almond extract and salt until smooth. Add the coconut flour, all-purpose GF flour and tapioca flour; blend until smooth.
• Pour the batter over the cherries in the prepared pan.
• Bake in the preheated oven for 55 to 60 minutes until batter is set and golden brown. Serve warm (softer texture), or cool completely for a firmer texture. The clafouti can also be refrigerated until cold.

Clafouti makes an ideal summer dessert (not too sweet, but so satisfying), breakfast or brunch bake. Chilled leftovers are as delicious as freshly baked servings!

Happy baking, everyone!

FAQ

How Should Clafouti Be Stored?

Store the completely cooled leftovers by securely covering the dish (e.g., foil or platic wrap), or placing the leftovers in an airtight container, and refrigerating for up to 3 days. Freezing is not recommended.

Can Other Fruits Be Used in Place of Cherries?

Yes! Other fruits (fresh, frozen, or canned), such as berries (blueberries, blackberries, raspberries), pitted sliced peaches, apricots, plums or pears can be used in place of the cherries. You will need about 2 to 3 cups of fruit.

Is There a Substitute for the Soy Tofu?

Yes! You can use my Mind-Blowing Red Lentil Tofu or my Easy DIY Bean Tofu in place of soy tofu! You will need 16 ounces of eithe tofu, which is about half of a recipe. For the bean tofu, use a variety of white beans (I used baby limas). For both recipes, use the silken option instead of the firmer variations. Note that the red lentil tofu will give the clafouti a faint pink hue.

What Can Be Used to Replace the Maple Syrup?

An equal amount of granulated sugar, agave nectar or brown rice syrup can be used in place of the maple syrup.

What Can Be Used in Place of Tapioca Flour?

An equal amount of arrowroot, potato starch or cornstarch can be used in place of the tapioca flour.

What Can Be Used in Place of the All-Purpose Gluten-Free Flour?

If you do not need the recipe to be gluten-free, use an equal amount of regular all-purpose flour instead of gluten-free all-purpose flour.

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• High-Protein Vegan Cherry Tomato Pasta {grain-free, 5 ingredients}
• No-Bake Tahini Protein Bars {Vegan, Nut-Free, GF}

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5 from 25 votes

Vegan Coconut Flour Clafouti (GF, Oil-Free)

By: Camilla

Vegan coconut flour clafouti is a new twist on a classic French dessert. Make it with cherries (traditional), or any fruit you choose! It is quick and easy to make, as well as gluten-free and oil-free.

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 4 cups pitted cherries, fresh, or frozen, thawed
• ▢ 1 16- ounce 454 g package silken tofu (see notes for options)
• ▢ 2/3 cup nondairy milk, e.g., almond milk, soy milk
• ▢ 1/3 cup 75 mL maple syrup (see notes for options)
• ▢ 1 teaspoon almond extract
• ▢ 1/8 teaspoon salt
• ▢ 3 tablespoons 21 g coconut flour
• ▢ 2/3 cup 90 g all-purpose gluten-free flour blend
• ▢ 2 tablespoons 15 g tapioca flour
• ▢ Optional: confectioners’ sugar, for sprinkling on top

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C). Spray a deep 9-inch (22.5 cm) round ceramic or glass pie or tart pan with nonstick coking spray (an equivalent capacity square or rectangular pan can also be used).
• Spread the cherries into the prepared pan.
• In a blender or food processor, blend the tofu, milk, maple syrup, almond extract and salt until smooth. Add the coconut flour, all-purpose GF flour and tapioca flour; blend until smooth.
• Pour the batter over the cherries in the prepared pan.
• Bake in the preheated oven for 55 to 60 minutes until batter is set and golden brown. Serve warm (softer texture), or cool completely for a firmer texture. The clafouti can also be refrigerated until cold.

Notes

Storage: Store the completely cooled leftovers by securely covering the dish (e.g., foil or platic wrap), or placing the leftovers in an airtight container, and refrigerating for up to 3 days. Freezing is not recommended.

Variation: Other fruits (fresh, frozen, or canned), such as berries (blueberries, blackberries, raspberries), pitted sliced peaches, apricots, plums or pears can be used in place of the cherries. You will need about 2 to 3 cups of fruit.

Sweetener Options: An equal amount of granulated sugar, agave nectar or brown rice syrup can be used in place of the maple syrup.

Tapioca Flour Options: An equal amount of arrowroot, potato starch or cornstarch can be used in place of the tapioca flour.

All-Purpose Flour Option: If you do not need the recipe to be gluten-free, use an equal amount of regular all-purpose flour instead of gluten-free all-purpose flour.

Soy-Free Tofu Option: I have now tested this recipe with my soy-free tofu options, and they work great! You can use my Mind-Blowing Red Lentil Tofu or my Easy DIY Bean Tofu in place of the silken soy tofu! You will need 16 ounces, which is about half of a recipe. For the bean tofu, use a variety of white beans (I used baby limas). For both recipes, use the silken option instead of the firmer variations. Note that the red lentil tofu will give the clafouti a faint pink hue.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 53mg | Fiber: 3g | Sugar: 17g

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